Menu Price Calculator
Price a dish from its cost and target margin.
Enter your values
ⓘ Live results
Results
- Menu price
- $16.10
- Suggested charm price
- $16.95
- True plate cost with waste
- $4.83
- Gross profit per dish
- $11.27
- Actual food cost at the charm price
- 28.5%
- Weekly contribution
- $1,454.40
- Price including tax
- $16.95
Quick answer
Menu price = plate cost ÷ target food cost percentage. A $4.50 plate at a 30% target prices at $15.00 before rounding.
Price = plate cost ÷ target food cost %
How to use the Menu Price Calculator
- 1Cost the recipe per plate including garnish and sauce.
- 2Set your target food cost percentage.
- 3Add a waste allowance, then round to a charm price.
Worked example
Using the values the calculator loads with:
Inputs
- Plate cost4.60 $
- Target food cost30 %
- Waste and over-portion allowance5 %
- Sales tax (display only)0 %
- Expected covers per week120
Results
- Menu price$16.10
- Suggested charm price$16.95
- True plate cost with waste$4.83
- Gross profit per dish$11.27
- Actual food cost at the charm price28.5%
- Weekly contribution$1,454.40
- Price including tax$16.95
Frequently asked questions
Should every dish hit the same food cost?
No. Price by contribution margin: a high-cost steak at 38% may contribute more dollars than a 22% pasta. Balance the menu, not each line.
Does the charm price matter?
Prices ending in .95 or without a currency symbol reliably increase spend in menu studies, and dropping trailing zeros reads as less expensive.
About this calculator
- Built and reviewed by James Whitfield · How we build and test calculators
- Report an error
Results are estimates for general information. For medical, legal, structural or financial decisions, confirm with a qualified professional.